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Cream of Cucumber Soup Recipe

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This recipe for Cream of Cucumber Soup, by , is from Clareen's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Clareen Krolik

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. cucumbers
2 Tbsp. butter
1/3 cup chopped onions or shallots
5 cups chicken broth
1 Tbsp. wine vinegar
1/2 cup chopped fresh dill
1/4 cup quick-cooking Farina (or Cream of Wheat)
Salt and freshly ground pepper
1/2 cup sour cream

Directions:
Directions:
Peel and score cucumbers. Seed and roughly chop cucumbers. Melt butter and cook onions or shallots until wilted, for 2-3 minutes; add the chopped cucumbers, broth, vinegar, and 1/3 cup of the dill. Bring the broth to a boil, and whisk in the farina. Simmer uncovered until the farina is very soft, about 20 minutes. Puree. Before serving, reheat the broth, thinning, if necessary, with a bit more broth or water, and correct seasonings. Whisk in one-half of the sour cream. Sprinkle with dill.
Can be served cold if desired.

Personal Notes:
Personal Notes:
I substituted dry dill for the fresh, amount to be determined by your preference.

 

 

 

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